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61	Animal Product Technology	ABS-76
Characteristics of Dangke Cheese by Starter Culture Inoculation of Lactococcus Lactis subsp. lactis 0086, ripening and coating Ratmawati Malaka1*, Fatma Maruddin1, Wahniyathi Hatta1, Armiaty Arief1, Amidah Amrawaty2 1Department of Animal Production, Faculty of Animal Science, Hasanuddin University 2.Department of Social Economic, Faculty of Animal Science, Hasanuddin University Abstract Dangke is a dairy product classified as a cheese types, which is a traditional product of Enrekang community, South Sulawesi, Indonesia. Dangke is made from fresh cows milk, then coagulated using papaya latex which is diluted with aquades 1:10, added to milk that pasteurized at 85oC for 1 minute. After the curd reached 30oC, the starter culture of Lactococcus Lactis subsp lactis 0086 was added. The curd was formed using a semicircular mold with a diameter of 10 cm, pressed, placed on a cheese rack, and aged at 5, 15 and 25oC for 3, 6, 9 and 12 days, and coated with beewax. The cheese was then tested for its physical characteristics and nutritional composition. The curing time of 12 days was result a the best characteristics of Dangke cheese, that was 78.4 % curd rendement- pH 4.36- 0.53% lactic acid- 21.53 % protein- 48.98% water- 13.05% fat- 13.52% lactose and 2.92% minerals after coating with beewax Keywords: Keywords: Dangke, cheese, coating, beewax Share Link | Plain Format | Corresponding Author (Ratmawati Malaka)

62	Animal Product Technology	ABS-77
Physicochemical Properties of Wheat Substitution with Mocaf (Modified Cassava Flour) In The Production of Cookies From Egg Yolk Powder Amiruddin1, N. Nahariah2,a), E.Murpiningrum2, H.Hikmah2 and F.N Yuliati3 1Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan street Makassar City, South Sulawesi 2Laboratory Meat and Egg, Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan street Makassar City, South Sulawesi 3Laboratory of Animal Microbiology, Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan street Makassar City, South Sulawesi Abstract Cookies are a type of biscuit made from soft dough. Egg yolk powder is one of the egg products that are not commonly used as a cookie ingredient. Besides that, Making cookies also require fillers, including wheat flour. However, wheat flour contains gluten so its uses are limited to certain groups. Substitute wheat flour with mocaf flour in making cookies made from egg yolk powder as an effort to reduce these limitations. Mocaf flour is a gluten-free product and it is a modified product of cassava. These substitutions can result in changes to the physicochemical properties of cookies. The purpose of this study was to identify the effect of the substitution of wheat flour with mocaf flour on the physicochemical properties. The research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. As for the substitution treatment of wheat flour(%): mocaf flour (%) was 100:0, 75:25, 50:50, 25:75, and 0:100, respectively. The parameters measured in physicochemical properties were color, crispness, friability, texture, and moisture content. The result showed that the substitution of wheat flour had a significant effect (P<0.01) on color, crispness, friability, texture, and moisture content. The use of 100% mocaf flour can substitute the use of wheat flour in making egg yolk powder cookies. The use of 100% mocaf flour can improve the physicochemical properties of egg yolk powder cookies. Keywords: Cookies, Gluten-free, Egg yolk Powder, Physicochemical Properties Share Link | Plain Format | Corresponding Author (Amiruddin Amiruddin)

63	Animal Product Technology	ABS-88
Antioxidant activity and physicochemical properties of commercial beef meatballs in Makassar City H Hajrawati1, R Malaka1, F N Yuliati1, A Husna1, N Qalbi1, S Suharyanto2 1Department of Animal Production, Faculty of Animal Science, Universitas Hasanuddin, Makassar, South Sulawesi 90245, Indonesia. 2Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu 38371A, Indonesia *Corresponding author: hajrawati[at]unhas.ac.id Abstract This study aimed to evaluate and analyze the antioxidant activity and physicochemical properties of beef meatballs in Makassar city, Indonesia. The study involved analyzing seven commercial samples of meatball brands which available in Makassar city, including their antioxidant activity, nutritional content, L a b color, and folding test. The results showed significant differences in antioxidant activity, nutritional content, and L a b color values, but no significant difference in the folding test value. The antioxidant activity values ranged from 22.01-30.24%. The proximate content indicated significant differences among each sample. The moisture content of meatballs ranged from 55.68-66.69%, protein content was from 7.39-9.89%, while fat content was from 3.18-6.65%. The meatball color values were 55.70-65-61, 1.96-4.36 and 14.87-18.84 for Lightness (L*), Redness (a*), and Yellowness (b*), respectively. In conclusion, the highest antioxidant activity value was found in brand F (30.24%), while the highest protein content was brand A (9.89%). The analyzed nutritional content of meatballs met the Indonesian National Standards (SNI), except for brand E (7.39%). Keywords: Meatball, Antioxidant activity, Physical Properties, Makassar Share Link | Plain Format | Corresponding Author (Hajrawati Hajrawati)

64	Animal Product Technology	ABS-90
Prevalence of Aflatoxin M1 in Raw Milk Suliman Mohamed Yousof Sadam, Ratmawati Malaka, Sudirman Baco, Jamila Mustabi Hasanuddin University, Makassar, South Sulawesi, Indonesia Abstract Milk is most a nutrient-dense diet because it is containing nutrients like proteins, fat, sugar, and numerous vitamins and minerals like calcium, phosphorus, sodium, potassium, and magnesium. It contains high percentage of essential amino acids- milk proteins are ideal. Despite the health advantages of milk, and milk products mycotoxins are one group of natural food pollution known to pollute milk and make it harmful for use when ingested. These pollutions have the potential to cause diseases and have negative effects on health. As a result, to acute and chronic poison effects on people and animals, mycotoxins are one of the basic international foodborne hazards to people health. AFM1 are widely distributed, but they are most frequently found in regions with severe temperatures, whether tropical or subtropical, rainfall, and humidity. Dairy and dairy products are particularly vulnerable to polluted by AFM1 and are believed to present some health dangers to consumers safety. As a result, dairy and dairy products has the most clearly showed potential for the human diet to contain aflatoxin residues. There are two types of aflatoxin contamination: acute and chronic. Low dose contact with the contaminant over an extended length of time results in chronic toxicity, which can cause cancer and other irreversible health effects. A rapid onset and toxic response are hallmarks of acute aflatoxin toxicity. Children, particularly infants, may be more vulnerable and sensitive to AFM1 exposure than adults, and their capacity for carcinogen biotransformation is slower compared to grownups. the severity of AFM1 in dairy can be significantly reduced by implementing outsource control strategies like providing livestock with high quality feed. According to our review onsite monitoring of the occurrence of AFM1 throughout the raw milk supply chain, from the udder of cow to factory and to the consumer is warranted. Likewise, the good control condition framework for AFB1 rations defilement is critical to significant in the event of the nation considering the Environmental change situations. There have been a number of investigations of milk^s AFM1 content, but the current focus needs to be on the creation of an effective and sensitive method for determining its presence in dairy and dairy products. The purpose of this review was to assess and review the prevalence of aflatoxin M1 in human-useable raw milk as well as its potential obstacles in the food and rations formulations company in the future. Keywords: Aflatoxin M1- Food pollution- Food Safety- Raw Milk Share Link | Plain Format | Corresponding Author (Ratmawati Malaka)

65	Animal Product Technology	ABS-93
Quality Evaluation of Ice Cream Yogurt Goat Milk by Using Konjac as Stabilizer Nuranni Nurdin1, Ratmawati Malaka2, Fatma Maruddin2 Hasanuddin University Abstract Quality of ice cream yogurt goat milk important to evaluate because the combination benefit for human health. Konjac is one of the polysaccaride always use as stabilizer in food processing. The aim of this study was to determine the effect of ice cream combination with yogurt, and the use of sucrose levels on antioxidant activity, pH value, overrun, goaty smell, milky aroma, sourness, sensory quality, and lactic acid of yogurt ice cream was made from goat^s milk and using konjac as stabilizer. The design which was used a complete randomized design 5 x 5 factorial pattern with 3 repeats. The result of variety analysis indicated that the treatment of adding sucrose with different levels, combination of ice cream dough and yogurt, and the interaction between the two treatments had a very significant effect (P<0.01) on antioxidant activity, pH value, overrun, goaty smell, milky aroma, sourness, sensory. However, lactic acid had a significant effect on sucrose levels and combination ice cream dough and yogurt goat milk, but no interaction both factors. Increasing sucrose addition to yogurt influence on favorable and raise of pH value, but acidity, overrun, and antioxidant was decreases. Combination between 75% of ice cream and 25% of yogurt were the best quality of ice cream in this experiment. Keywords: Goaty Smell, Goat Milk, Konjac Flour and Milky Aroma Share Link | Plain Format | Corresponding Author (Ratmawati Malaka)

66	Animal Product Technology	ABS-105
Sensory Characteristics of Egg Yolk Fermentation at Different Times and Yeast Levels Nahariah, N.,1,a), H.Hikmah1, S.Asharianti2 1Laboratory Meat and Egg, Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan 8 Makassar City, South Sulawesi 2 Halal Inspection Center Institute of Research and Community Service, Hasanuddin University Abstract The fermentation process is carried out in the manufacture of egg flour to minimize the Maillard reaction. This study aims to evaluate the fermentation time and yeast level applied to egg yolks to produce egg yolk powder. The application of time and yeast level in the egg yolk fermentation process is thought to have an impact on the egg yolk. This study used a 3x3 factorial research design with 5 replications. The research treatment was factor 1, the fermentation time was 1, 2, and 3 hours. Factor 2 was yeast level (%) , 10, 20, and 30, respectively. The sensory characteristics measured were the color of the egg yolk, the scent of the egg, the scent of yeast, and the texture of the fermented egg yolk. The results showed that the fermentation time and bread yeast level had no significant effect on the color, scent of the egg, and texture of the fermented egg yolk. However, the fermentation time had a significant effect (P<0.05) on the scent of yeast in the egg yolk. Fermentation time and level of addition of yeast did not show changes in color, scent of the egg, and texture of fermented egg yolks. The scent of yeast decreases with increasing fermentation time. Keywords: Fermentation, Egg yolk, Sensory Characteristics, Yeast Share Link | Plain Format | Corresponding Author (Amiruddin Amiruddin)

67	Animal Product Technology	ABS-107
Effects of Avocado Addition on Chicken Sausage Emulsion Stability During Storage Andi Muh Fuad Al Kautsar Walinono (a), Hikmah M. Ali (b), Wahniati Hatta (c) a) Faculty of Vocational Studies, Hasanuddin University, Makassar. *andimuhfuad[at]unhas.ac.id 2) Faculty of Animal Science, Hasanuddin University, Makassar. Abstract The study aimed to determine the characteristics of the emulsion based on pH value, firmness, and fat binding capacity during storage at refrigerator. Three levels of avocado (5%, 10%, and 15%) were tested in 120 sausage samples, and observed at 0, 5, 10, 15, and 20 days of refrigerator storage. The results show that pH decreased (p <0.01) during storage time, increasing the avocado level accelerated (P <0.05) the rate of pH decline. The firmness increased (P <0.05) after day-5 and more (P<0,05) in day 20- even thought the increasing of avocado level did not appeared to affect (P> 0.05) the value. The increase in firmness values was in line with the increase (P <0.01) of fat binding capacity value, but its capacity appeared to decrease (P <0.01) with the increasing of avocado level. This study concluded that avocado affects the pH value up to the optimal point for storage of sausage products, stabilizes emulsions with increased the firmness and relatively good emulsion stability rates until the end of the storage period. Keywords: sausage, avocado, emulsion, refrigerator storage. Share Link | Plain Format | Corresponding Author (Andi Muh Fuad Al Kautsar Walinono)

68	Animal Product Technology	ABS-109
Physical and chemical characteristics of meat sausages from culled laying hen adding various concentration of chicken legskin gelatin M Sompie, J H W Ponto and S C Rimbing Faculty of Animal Husbandry, Sam Ratulangi University, Manado, Indonesia Abstract This study aims to examine the effect of adding various concentrations of chicken leg skin gelatin on the physical and chemical properties of meat sausages of culled laying hens. The main ingredients used in this study were meat of rejected layers and gelatin of chicken leg skin. This study used a completely randomized design (CRD) for four treatments, with various concentrations of gelatin P0 (0%), P1 (2.5%), P2 (5%) and P3 (7.5%), each treatment was repeated 4 times. . The variables analyzed were pH value, water content, protein content, cooking loss, water binding capacity and tenderness of meat sausages of rejected laying hens. The results showed that the addition of various concentrations of gelatin had a significant difference (P<0.05) on protein content, cooking loss, water holding capacity and tenderness of the sausages, however, the effect of the pH value and water content of the sausages was not significant ( P>0.05). The conclusion is the addition of chicken leg skin gelatin as much as 7.5% produces good physical and chemical properties of sausage meat of culled laying hens with a pH value of 6.6, water content 67.53%, protein content 22.42%, cooking losses 7.30%, 55.62% water binding capacity and 5.25 mm/minute tenderness. Keywords: Chicken leg skin gelatin, Culled laying hen, Meat sausages Share Link | Plain Format | Corresponding Author (Meity Sompie)

69	Animal Product Technology	ABS-131
Physicochemical and Organoleptic Quality of Buffalo Meat Patty with Fenugreek (Trigonella foecum-graecum) Addition Peni Patriani*, Tati Vidiana Sari, Uswatun Hasanah Department of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera Utara, Jalan. Prof. A. Sofyan No. 3 Kampus USU Medan, Sumatera Utara, 20155, Indonesia. Abstract Abstract. Fenugreek seed is a herbal spice with health benefits. Fenugreek seeds also contain protein, fibre, stabilising power, and emulsifiers that can be recommended in product development. Buffalo meat has a fairly good nutritional profile but is less desirable to consumers due to the dark colour of buffalo meat, a lot of texture and a distinctive aroma. Innovative product development is necessary for consumer demand. The purpose of this study was to determine the effect of fenugreek seed addition on the physicochemical and organoleptic quality of the buffalo meat patty. The design used was a complete randomised design with 4 treatments and 5 replicates. The treatment in the study consisted of the addition of fenugreek in buffalo meat patty dough 0 grams (F0), 10 grams (F1), 20 grams (F2) and 30 grams (F3). The results showed that the addition of fenugreek can improve the physicochemical and organoleptic quality of buffalo meat patty. The addition of fenugreek to patties is effective in reducing pH, cooking weight loss, moisture content and increasing tenderness, flavour, colour, aroma. It was concluded that the addition of 20 grams of fenugreek to the batter can improve the physical and organoleptic qualities of buffalo meat patty. Keywords: Bufallo Meat, Patty, Fenugreek, Quality Share Link | Plain Format | Corresponding Author (Peni Patriani)

70	Animal Product Technology	ABS-139
Effect of Calcium Carbonate (CaCO3) Addition and Incubation Duration on The Characteristics of Whey Dangke Fermented with Lactobacillus casei Satriani (a), Wahniyathi Hatta (a*), Farida Nur Yuliati (a), Kusumandari Indah Prahesti (a), Ratmawati Malaka (b), Muhammad Irfan Said (c) *wahnihatta[at]gmail.com (a) Laboratory of Microbiology and Animal Health, Faculty of Animal Science, Universitas Hasanuddin (b) Biotechnology of Milk Processing Laboratory, Faculty of Animal Science, Universitas Hasanuddin (c) Laboratory of Animal By-Products Processing Technology, Faculty of Animal Science, Universitas Hasanuddin Abstract Whey dangke is a by-product of curd separation in the processing of dangke cheese. Whey dangke generated from about 85-90% of the milk volume and still contains a lot of nutritional content. The objective of this study was to investigate the effects of CaCO3 addition, incubation duration, and the interaction of both on lactic acid content, pH value, and whey dangke ash content during fermentation with Lactobacillus casei. The research was conducted using a randomized block design (RAL) factorial pattern, with factor I being the addition of CaCO3 (0% and 0.3%) and factor II being incubation length (0, 24, 48, 72, and 96 hours) with 3 replications. The results showed that the addition of CaCO3 had a significant effect (P<0.01) on pH value and ash content, while incubation time significantly affected (P <0.01) lactic acid and pH. The interaction of both factors was also significant (P<0.05) for the pH value of whey dangke fermentation. The best pH value was 5.1 with the addition of CaCO3 after 24 hours of incubation. The best lactic acid content without CaCO3 addition was 0.99% after 96 hours of incubation, and with 0.96% CaCO3 addition, it was achieved after 72 hours of incubation. The best ash content value was 0.13% with CaCO3 addition after 72 hours of incubation. Keywords: Whey, Dangke, Lactobacillus casei, Fermentation, CaCO3 Share Link | Plain Format | Corresponding Author (Kusumandari Indah Prahesti)

71	Animal Product Technology	ABS-152
Physicochemical Properties of Bali Beef Marinated with Various Levels of Ginger (Zingiber Officinale) F. Arif, H. Hikmah, and N. Nahariah Hasanuddin University Abstract Marinating with ginger which contains zingibain has the potential to increase the tenderness of Bali beef. This study aimed to determine the level of ginger and marination time on the physicochemical properties of Bali beef This study used a completely randomized design with a 4x3 factorial pattern with 5 replications. The first factor is the level of ginger (0, 1, 1.5, and 2%), and the second factor is the length of marination (4, 8 and 12 hours). The parameters observed consisted of meat shear force (kg/cm2), hedonic value, and dissolved protein. The results of the analysis showed that the levels of 1.5 and 2% ginger produced better (P<0.01) of meat shear force, hedonic value, and dissolved protein compared to the 1% level and the control. Increasing the level of ginger in the marination process increases tenderness. The best level of ginger marination in this study was 2%. Marinating for 8 and 12 hours produced better (P<0.05) tenderness, preference, flavor, and dissolved protein than 4 hours of marination. Marinating for 8 hours increases the hedonic value and dissolved protein, but 12 hours of marination is needed to reduce the shear force value of the meat. There is no interaction between the two factors on all parameters measured. The study concluded that 2% ginger level and 8 hours of marination had the most potential to improve the physicochemical properties of Bali beef. Keywords: Bali Beef, Marination, Ginger, Physicochemical Characteristic Share Link | Plain Format | Corresponding Author (Hikmah M Ali)

72	Animal Product Technology	ABS-158
Physical and Sensory Properties of Egg Cookies Using Stevia (Stevia rebaudiana bertoni) and Cane Sugar (Saccharum officinarum L) as Sweeter Y. Darwis, N. Nahariah , F.N.Yuliati and H.Hikmah Hasanuddin University Abstract The main ingredient in making cookies besides egg yolks, fillers, and seasonings is sugar. Generally, the sugar used is cane sugar but because of the high calories in cane sugar, it is replaced by using stevia sugar. The substitution of cane sugar with stevia sugar is thought to have an impact on the physical and sensory qualities of cookies product. The aim of this study was to determine the effect of the substitution of cane sugar with stevia sugar on the physical and sensory qualities of cookies using egg yolk powder. The study was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. Parameters measured for physical properties were moisture content, color, friability, and texture. Sensory properties were scent, taste, and fondness. Substitution of cane sugar with stevia sugar had a significant effect (P<0.01) on physical properties and a significant effect (P<0.05) on sensory cookies. The use of 100% stevia sugar in the manufacture of cookies does not show any changes in their physical properties, namely water content, color, friability, and texture. The use of 75% stevia will result in an increase in the scent and taste of cookies. But the level of fondness for cookies can only be liked by using 25% stevia. Keywords: Cookies, Egg Yolk Powder, Sweeter, Sensory Properties, Physical Properties Share Link | Plain Format | Corresponding Author (Amiruddin Amiruddin)

73	Animal Product Technology	ABS-159
QUALITY OF POWDER DRINK MADE FROM COW^S MILK AND PURPLE SWEET POTATO (Ipomoea batatas L.) JUICE Wahniyathi Hatta (a*), Endah Murphi Ningrum (a), Sarianti Ratu Paliling (a) (a) Department of Animal Production, Faculty of Animal Science, Hasanuddin University Jl. Perintis Kemerdekaan, Tamalanrea, Makassar, Indonesia *wahnihatta[at]gmail.com Abstract Purple sweet potato has an attractive color and anthocyanin which is good for health. Processing of cow^s milk combined with purple sweet potato (Ipomoea batatas L.) juice into a powder drink is expected to increase the shelf life and public interest in consuming milk. The purpose of this study was to examine the effect of the proportions of cow^s milk and purple sweet potato juice on the levels of anthocyanin, protein, yield, and organoleptic quality of color and aroma of powdered drinks. A total of five treatment proportions (%) of cow^s milk and purple sweet potato juice were arranged in a beverage formulation, as follows: 100 : 0 (P0), 90 : 10 (P1), 80 : 20 (P2), 70 : 30 (P3), and 60 : 40 (P4), while the drying of powdered drinks uses a microwave. Anthocyanin levels significantly (P<0.01) increased with increasing proportion of purple sweet potato juice, while protein levels significantly (P<0.01) decreased. The percentage yield was not significantly different between treatments, while the white color and the milky aroma of the drink significantly (P<0.01) decreased with increasing the proportion of sweet potato juice in the formulation. The results of the study suggest that the proportion of 70% cow^s milk and 30% purple sweet potato juice in the powder drink formulation is suitable for increasing the levels of anthocyanins with little effect on protein content, color and aroma of milk products. Keywords: cow^s milk, purple sweet potato, powder drink, anthocyanin, protein and sensory quality Share Link | Plain Format | Corresponding Author (Wahniyathi Hatta)

74	Animal Product Technology	ABS-163
Physicochemical Characteristics of Sausages with the Addition of Indonesian Traditional Meat Seasonings: Rendang, Coto and Konro Hikmah, H. , N.Nahariah, F. N. Yuliati, Hajrawati, Zulkharnaim, Hastang, Syamsuddin Hasanuddin University Abstract The purpose of this study was to determine the effect of adding Indonesian traditional meat seasonings to sausages. The addition of traditional cooking spices is expected to be a variation of Indonesian-style sausages. The main ingredient for sausages comes from Bali beef produced by PT. Hasanuddin Agrivisi Internusa, Indonesia. Fresh seasoning ingredients ie galangal, lemongrass, kluwek, ginger, shallots, garlic and pepper. These materials were obtained from traditional markets in Makassar City, Indonesia. The research design used linear model analysis with the research variables being the type of meat seasoning ie Rendang, Coto, and Konro and the additional level of isolate soy protein (%) 6 and 9, respectively. The parameters measured were pH value, water content, antioxidant activity and the color of the sausage. The results of the analysis showed that sausages with the addition of rendang seasoning had the advantage of higher antioxidant activity (P <0.01) compared to sausages with coto and konro spices, but resulted in lower pH value and water content. Konro seasoning produces a higher pH than coto and konro seasoning, but produces the lowest water content in sausages. The results of the color analysis showed that the coto seasoning produced the best brightness value (L*), but the a* value was lower. The rendang seasoning produced a lower brightness (P <0.05) than the coto and konro seasoning sausages, but it produced a better b* value. There were no differences in the value of pH, water content, antioxidant activity and the color of the sausages due to the use of different ISP levels. The study concluded that the addition of rendang seasoning to sausages produced the highest antioxidant activity, but coto seasoning provided the best pH value, water content and color. Keywords: Sausage, Bali Beef, Indonesian Traditional Spices, Rendang, Coto, Konro Share Link | Plain Format | Corresponding Author (Hikmah M Ali)

75	Animal Production	ABS-5
Protective effects of trehalose on ruminant sperm characteristics: A meta-analysis FA Pamungkas1,a, MM Sholikin1, TP Priyatno1, Herdis1, T Kostaman1, Santoso1, DA Kusumaningrum1, SY Hayanti1 and I Manzila2 1Research Center for Animal Husbandry, National Research and Innovation Agency of The Republic of Indonesia, Cibinong Bogor 16915 Indonesia 2Research Center for Horticultural and Estate Corps, National Research and Innovation Agency of The Republic of Indonesia, Cibinong Bogor 16915 Indonesia a) Corresponding author: fitr046[at]brin.go.id Abstract Abstract. Sperm cryopreservation adds to the extension of reproductive techniques. The composition of the extender like trehalose in the semen diluent is one of the most basic components influencing cryopreservation. The objective of the research is to find out the cryoprotectant impacts of various concentrations of trehalose in view of the post-thaw quality of ruminant spermatozoa. The data was based on scientific articles that were distributed via Web engines. The following stage was the assessment of reasonableness in regards to the exploration subject and study goals, after which 22 papers were chosen for the data set. To retrieve statistically investigated data from the literature, a mixed model was used. The variable degree of fixation of trehalose in the semen diluent on ruminant sperm qualities was broken down by utilizing a fixed effect. The result showed that the addition of trehalose concentration to the semen diluent expanded the percentage of motility, the hypoosmotic swelling test, and diminished the percentage of abnormality. The recommended optimal level of trehalose addition to maximize sperm motility is around 98.2 mM, or to optimize the hypoosmotic swelling test value, it is about 74 mM. Trehalose improves the quality of ruminant spermatozoa after frozen and thawed, so it is recommended that trehalose be used to protect spermatozoa during the cryopreservation process. Keywords: cryopreservation, meta-analysis, ruminant, sperm, trehalosePlease Just Try to Submit This Sample Abstract Share Link | Plain Format | Corresponding Author (Fitra Aji Pamungkas)

76	Animal Production	ABS-10
Inter-Island Transportation of Local Beef Cattle Supply Chain from East Nusa Tenggara to Jakarta Muhamad Baihaqi*, Edit Lesa Aditia, Rudy Priyanto, Komariah, Henny Nuraini, Bramada W Putra, Asnath M Fuah, Yuni C Endarwati, Verika A Mendrofa Department of Animal Production and Technology, Faculty of Animal Science, IPB University. Jl. Agatis Kampus IPB Darmaga, Bogor. Indonesia *baihaqi[at]apps.ipb.ac.id Abstract Livestock transportation is part of the livestock production process which is a routine activity in the livestock supply chain pattern. Indonesia as an archipelagic country has the consequence of transporting livestock from producer to consumers across different islands. These characteristics effect on different transportation and supply chain patterns. This research was conducted to evaluate the pattern of the supply chain of local beef cattle transported from East Nusa Tenggara (NTT) to Jakarta. The research was carried out using a survey using questionnaire and observing 6 cattle suppliers in Kupang Regency, NTT and Jakarta area. Data were analyzed descriptively. The results showed that the most local beef cattle sent from NTT were bali cattle (Bos javanicus) with the main transportation destinations were Jakarta, West Java, Banten and Kalimantan Island. On average, cattle were transported using trucks and ships with a travel time of up to 7 days from NTT to Jakarta. The local cattle supply chain pattern on the island of NTT i.e., individual/group farmers to inter-regional traders and to inter-provincial traders. While the pattern of supply chain after the beef cattle arrived in DKI Jakarta, i.e., inter-provincial traders, middlemen/feedlot traders, slaughterhouses/butchers and final consumers (hotel, restaurant and institution (HRE), meat processors and household consumers). The length of the supply chain and the conditions for cattle transportation that were not yet ideal (truck and ship conditions, handling and stockman) resulted in a loss of cattle weight of up to 11.63%. It can be concluded that the local beef cattle supply chain pattern from NTT to Jakarta is still long in terms of business actors and the travel time result in high of body weight loss. Therefore, it is suggested that it need to create a standard operating procedure for inter-island transportation of local beef cattle that comply with animal welfare aspect in order to minimize losses. Keywords: inter-island transportation- local beef cattle- supply chain Share Link | Plain Format | Corresponding Author (Muhamad Baihaqi)

77	Animal Production	ABS-41
Milk Yield of Senduro and Peranakan Etawah Goat in Late Lactation Period Guruh Prasetyo, Tri Eko Susilorini, Heri Damayanti, Nur Hidayah, Ahmad Zarkasi Efendi and Suyadi Faculty of Animal Science, Universitas Brawijaya Abstract Senduro and Peranakan Etawah goats are two of Indonesian local goat breeds designated as new goat breeds and a wealth of Indonesian Livestock Genetic resources that must be protected. Senduro and Peranakan Etawah goats are also one of the local goat breeds that are very efficient as milk producers. Information on the milk production of dairy goats, especially Senduro and Peranakan Etawah goats in the late lactation period, is not yet known. So it is necessary to conduct further research. The research was conducted from December 28, 2022, to January 28, 2023. Field research was conducted at UPT & HMT Malang, Singosari District, Malang Regency, East Java. The materials used in this study were Senduro goats and Peranakan Etawah goats of 37 heads each. The analysis results with an unpaired Independent Sample T Test showed a difference in milk production between Senduro goats and Etawah goats. Senduro goats have a higher production compared to Etawah goats in the late lactation period. Keywords: Late Lactation Period, Milk yield, Peranakan Etawah Goat, Senduro Goat Share Link | Plain Format | Corresponding Author (Guruh Prasetyo)

78	Animal Production	ABS-64
STUDY OF PROSPECTS FOR LIVESTOCK DEVELOPMENT THROUGH THE INTEGRATION OF OIL PALM PLANTATIONS - CATTLE (SISKA KU INTIP PROGRAM) AS A SUPPORT OF MEAT IN THE NEW CAPITAL CITY (Case Study in Kotabaru District, South Kalimantan) Danang Biyatmoko (a)*, Hilda Susanti (b), Tintin Rostini (c) a) Department of Animal Science, Lambung Mangkurat University, Banjarbaru b) Department of Agronomic, Lambung Mangkurat University, Banjarbaru c) Department of Animal Science, UNISKA Banjarmasin, South Kalimantan Abstract STUDY OF PROSPECTS FOR LIVESTOCK DEVELOPMENT THROUGH THE INTEGRATION OF OIL PALM PLANTATIONS - CATTLE (SISKA KU INTIP PROGRAM) AS A SUPPORT OF MEAT IN THE NEW CAPITAL CITY (Case Study in Kotabaru District, South Kalimantan) Danang Biyatmoko1), Hilda Susanti2), Tintin Rostini3) 1) Department of Animal Science, Lambung Mangkurat University, Banjarbaru, 2) Department of Agronomic, Lambung Mangkurat University, Banjarbaru, 3) Department of Animal Science, UNISKA Banjarmasin, South Kalimantan Abstract This study aims to 1) Assess and map the potential, prospects, opportunities and challenges of the development pattern of integration of oil palm - cattle livestock in oil palm plantations (Siskaku intip), 2) Identification, inventory and nutritional testing of potential grass and leguminous species in oil palm plantations, 3) Simulation of the contribution of the number of livestock and meat supply with the integration model of oil palm plantations and cattle for the province of South Kalimantan and the candidate for the new state capital in IKN, 4) Formulate policy strategies and model recommendations in the development of integration of oil palm-cattle plantations in oil palm plantations in Kotabaru District. The study case study was carried out in Kotabaru District, South Kalimantan, in the four sub-districts with the largest population of cattle including Kec. Kelumpang Hilir, Kelumpang Hulu, Kelumpang Barat and Hampang. The research method uses qualitative methods, with the determination of respondents using a purposive sampling method of 30%, the number of cattle breeders is 60 respondents divided in four selected sub-districts, with the criteria of having a minimum of 20 cows, more than 5 years of farming experience, and livestock cultivation carried out in the area Palm oil plantation. Data collection techniques consist of primary data through interviews with questionnaires (deep interviews) and secondary data with data and reports from related agencies. Data analysis used LQ (location quotient) analysis to analyze livestock development potential, LI (location index) to analyze the role of each livestock, SI (specialization index) analysis to determine the level of livestock uniqueness in an area, and SWOT analysis to analyze development strategies. and a development model for the integration pattern of oil palm-cattle. The results showed that based on the analysis of LQ, LI and SI in the Hampang sub-district the superior livestock were free-range cattle and chicken, in the Kelumpang Hulu sub-district were cattle, goats and free-range chicken, in the West Kelumpang sub-district were free-range cattle and chicken, and in the Hampang sub-district were cattle and chicken free range. There are three models for the development of the palm-cow integration pattern that are recommended, including: 1. Integration model-1: Intensive cultivation pattern, with cut and carry feed systems, 2. Integration model-2: Semi-intensive cultivation pattern and 3. Integration model -3 : Extensive cultivation pattern . The strategy for livestock development in potential oil palm plantation areas is carried out through two strategies, including: 1. Short term strategy (5 years) through: (1) Scale up livestock populations through area development Model integration of oil palm-livestock (cows, goats), (2) ) Dissemination of the benefits of the oil palm-livestock integration model with oil palm companies, (3) Establishment of corporations or farmer/breeder associations to prevent livestock slaughter and marketing monopolies, (4) Mainstreaming of ideal livestock (cattle, goat) cultivation patterns based on local resources and gardens oil palm, and (5) Development of science and technology for forage feed and palm oil processing industry waste- and 2. The long-term strategy (6-10 years) is carried out through: (1) Establishing a livestock market or expanding access to the livestock market as well as increasing online marketing capabilities for breeders and breaking the long and difficult market distribution chain, (2) Development of slaughterhouses under supervision Department of Agriculture, (3) Increasing the competence of human resources to increase productivity, added value and welfare of farmers and breeders, (4) Management of livestock health and biosecurity at the farmer level, (5) Placement of veterinarians/veterinarians at each Poskeswan, (6) Guidance techniques for increasing the knowledge/skills of PPL workers, (7) Provision of livestock business credit and access to livestock capital to increase business scale. Keywords: integration, oil palm, new state capital, policy strategy, integration model Share Link | Plain Format | Corresponding Author (Danang Biyatmoko Biyatmoko)

79	Animal Production	ABS-67
Effect of Slow Freezing or Rapid Freezing With Different Concentrations of Dimethyl Sulfoxide on Sperm Quality of Indonesian Local Chicken Post Thawing Khaeruddin, Gatot Ciptadi, Muhammad Yusuf, Sri Wahjuningsih Faculty of Animal Science, University of Brawijaya Abstract This study aimed to determine the effect of rapid and slow freezing with various concentrations of dimethyl sulfoxide (DMSO) on the sperm quality of Indonesian local chickens after thawing. This study used a completely randomized design with 5 levels of treatment, namely slow freezing DMSO 7%, slow freezing DMSO 14%, rapid freezing DMSO 7%, rapid freezing DMSO 14% and rapid freezing DMSO 21%. The data were analyzed for variance (ANOVA), if a significant effect was found, it was continued with Duncan^s Multiple Distance Test. Before freezing, fresh semen from rooster was evaluated macroscopically and microscopically. For the slow freezing treatment, the packaged semen was placed in equilibration then proceeded to the pre-freezing and freezing stages. Meanwhile, the fast freezing treatment directly enters the pre-freezing stage and then freezes without going through an equilibration process. Motility, viability and abnormalities were evaluated after thawing. The results indicated that rapid and slow freezing did not affect sperm motility and abnormalities in Bangkok sperm after thawing, but did affect sperm viability, where rapid freezing with 14% DMSO concentration was able to improve sperm viability. So that the rapid freezing technique has the potential to replace the slow freezing technique in Indonesian local chicken semen cryopreservation. Keywords: Slow freezing- Rapid freezing- DMSO- Chicken sperm Share Link | Plain Format | Corresponding Author (Khaeruddin Khaeruddin)

80	Animal Production	ABS-91
Assessment of Cattle BCS Performance in Participatory Based Breeding Programs, South Sulawesi Indonesia Zulkharnaim, Sudirman Baco, Anika Zein Juniar, Ni Made Diastri 1Department of Animal Production, Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia 2Undergraduate, Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia Abstract Body Condition Score (BCS) in Bali cattle has an effect on the calves performance. The BCS value correlated with the morphometrics of the calves. The BCS value is used as a parameter for improving the quality of cows in the breeding program. This study was aimed at calculating the development of the BCS value of cows and measuring its correlation with birth weight and withers height of the calves. The material used in this study was 200 heads Bali cattle divided into 100 cows and 100 calves. Cattle owned by the farmer partners of PT. Hasanuddin Agrivisi Internusa, located in Tanete Riaja and Barru District, Barru Regency, South Sulawesi, Indonesia. The parameters observed in this study were Body Condition Score (BCS) of the cows, withers height (WH), and birth weight (BW) of calves. The BCS on a scale of 3 to 5. The data obtained were analysed using ANOVA comparative test, correlation test and linear regression analysis using the SPSS program. Research showed that there was an increase in BCS scores from 2019 to 2020 and 2021 (p<0.05). The correlation value between BCS of cows and BW of calves was a positive correlation of 0.347. The relationship between WH of cows and BW of calves was positively correlated at 0.188. The correlation between BCS and WH of cows to BW of calves was positively correlated at 0.350. Even though there is a positive correlation, the correlation value is still low, so there are other factors that influence the BW of the calves. Keywords: birth weight, withers height, correlation, Bali cow, calves Share Link | Plain Format | Corresponding Author (Zulkharnaim Zulkharnim)

81	Animal Production	ABS-116
Egg Production Traits of Merawang Chicken in Intensive Management Tike Sartika1, Ferdy Saputra1, Nurul Pratiwi1, Bram Brahmantiyo1, Anne Sukmara1, and Firmansyah Budiyanto2 1Research Center of Animal Husbandry, Research Organization for Agriculture and Food, National Research Innovation Agency of the Republic of Indonesia (BRIN), Cibinong Sciences Center, Cibinong, Bogor, Indonesia, 16915. 2BPTU Sembawa, Palembang, Directorate of Livestock and Animal Health Services, Ministry of Agriculture. Abstract Merawang chicken has been designated as a native chicken breed originating from Merawang Village, Bangka Regency, Bangka-Belitung Province. Merawang chicken has the potential to be commercialized and its production increased through the selection of the formation of GGP/Great Grand Parent/Pureline. The aim of this study was to identify egg production traits of Merawang chicken in intensive management. A total of 361 pullets of Merawang chicken from BPTU-Sembawa, Palembang was used in the research. Variables measured were age at first egg laying (AFL), bodyweight at first egg laying (BWFL), egg weight at first egg laying (EWFL), egg production in number, and percentage of 23-46 weeks of age (EN24 weeks). Analyses data based on the AFL, using a general linear model (GLM) with Duncan^s Multiple Range tests in SAS 9.4. The Age of the first egg laying of Merawang chickens reared under intensive management varied between 148.70 to 180.80 days. Body weight and egg weight at first laying had no significant difference in the first egg-laying age group. The Merawang chickens observed in this study had a total egg number of 45.07 to 55.27%. Crossbreeding is a way to increase local chicken egg production if local chickens have low variation. Increasing FCR, egg production, and egg weight are needed to develop the local chicken industry. Keywords: Merawang Chicken, Egg Production Traits Share Link | Plain Format | Corresponding Author (Nurul Pratiwi)

82	Animal Production	ABS-117
Heavy Metal Residue in Milk of Fresian Holstein Dairy Cows Supplemented by Urea Multi Nutrient Molasses Block Containing Cement Substitued by Tapioca Meal Renny Fatmyah Utamy, Rio Saputra, Ambo Ako, Hasbi Hasbi, Zyahrul Ramadan, Rara Mufliha, Tasya Tasya, Andi Fitri Nurbina, Andi Mutfaidah, I Dewa Ayu Mahayani, Utlut Ilma Navia, Andi Arif Rahman, Siti Annisa Sukri, Mohammad Mijanur Rahman Departement of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia. Undergraduate Student of Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia. Laboratories at the Laboratory of Dairy Cow, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia. Graduate Student of Animal Production Technology, Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia. Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, 17600 Jeli, Kelantan, Malaysia Abstract Urea Molasses Multi-nutrient Block (UMMB) is a feed supplement for dairy cows that consists of fillers and adhesives. Cement is the most used in UMMB as an adhesive. However, cement consists of inorganic materials which can cause the precipitation of heavy metals in dairy products such as milk. Tapioca meal has the same adhesive character as cement and is thought to be able to substitute cement as an adhesive in UMMB. Therefore, the objective of this research was to determine the effect of cement substitution with tapioca meal as an adhesive in UMMB on heavy metal residues e.g., lead (Pb), cadmium (Cd), and mercury (Hg), in cow^s milk. A total of 20 lactating Holstein Friesian cows were divided into 5 dietary groups in a completely randomized design. Each treatment had 4 cows as replicates. The dietary treatments consisted of UMMB with 100% of cement adhesive (as P0)- 75% of cement and 25% of tapioca meal (P1)- 50% of cement and 50% of tapioca meal (P2)- 25% of cement and 75% of tapioca meal (P3)- and 100% of tapioca meal (P4). The Pb, Cd, and Hg in milk were measured. The results revealed that the treatment had no significant (P>0.05) effect on either Pb and Cd or Hg contents in the milk. The Pb and Cd concentrations in milk for all treatments ranged from 0.1 to 0.11 ppm and 0.009 to 0.01 ppm, respectively. Hg residue in the milk yield did not exist. Therefore, it can be concluded that tapioca meals can be used as a substitute for cement as an adhesive in UMMB. Also, supplemented UMMB containing tapioca meal is better because of its organic materials. Keywords: cement, heavy metal residues, tapioca meal, UMMB Share Link | Plain Format | Corresponding Author (Renny Fatmyah Utamy)

83	Animal Production	ABS-121
Hematocrit, Hemoglobin, and Lymphocytes Level of Friesian Holstein Dairy Cows Supplemented by Urea Multi-Nutrient Molasses Block Containing Cement Substituted by Tapioca Meal Hasbi Hasbi, Andi Mutfaidah, Renny Fatmyah Utamy, Ambo Ako, Zyahrul Ramadan, Rara Mufliha, Tasya Tasya, Andi Fitri Nurbina, Rio Saputra, I Dewa Ayu Mahayani, Utlul Ilma Navia, Andi Arif Rahman, Siti Annisa Sukri, Mohammad Mijanur Rahman Department of Animal Production, Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia Undergratuate Student of Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia Laboratories at the Laboratory of Dairy Cow, Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia Graduate Student of Animal Production Technology, Faculty of Animal Science, University of Hasanuddin, Makassar, South Sulawesi, Indonesia Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus 17600 Jeli, Kelantan, Malaysia Abstract Urea Molasses Multi-nutrient Block (UMMB) is a feed supplement for ruminants in compact and rich in nutrients. Generally, UMMB adhesive material is the cement that functions to keep the UMMB in shape so it doesn^t crumble. Tapioca meal has the potential as an adhesive for UMMB production because it has a high starch content. The objective of this study was to determine the level of hematocrit, hemoglobin, and lymphocytes of lactating Friesian Holstein cows that were fed UMMB substituted cement adhesive with tapioca meal. A total of 20 lactating cows was divided into 5 dietary groups in a completely randomized design and each treatment had 4 cows as replicates. The dietary treatments consisted of UMMB with 100% of cement adhesive (as A0)- 75% cement + 25% tapioca meal (A1)- 50% cement + 50% tapioca meal (A2)- 25% cement + 75% tapioca meal (A3)- and 100% tapioca meal (A4). The results revealed that the dietary treatments had a significant (P<0.05) effect on the levels of hematocrit and hemoglobin, which the substitution of tapioca meal of more than 50% caused the decreased levels of hematocrit and hemoglobin. On the other hand, the dietary treatments did not significantly (P>0.05) differ in the level of lymphocytes. The levels of hemoglobin and lymphocyte were within the threshold while the level of hematocrit was below the threshold. Therefore, it can be concluded that the substitution of cement with tapioca meal in UMMB production should not be more than 50%. Keywords: Friesian Holstein, hematocrit, hemoglobin, lymphocytes, urea molasses multi-nutrient block Share Link | Plain Format | Corresponding Author (Renny Fatmyah Utamy)

84	Animal Production	ABS-129
The Effect of Nutmeg (Myristica fragrans Houtt.) Flour on Growth Performance of Grower Phase Laying Hens Jein Rinny Leke1,a), Jacqueline Laihad1,b), Erwin Wantasen2, Hengki Kiroh1,c) and Ratna Siahaan3t Try to Submit This Sample Abstract 1Animal Production Department, Animal Husbandry Faculty, University of Sam Ratulangi, Manado, North Sulawesi - Indonesia 2 Sosioeconomics Department, Animal Husbandry Faculty, University of Sam Ratulangi, Manado, North Sulawesi - Indonesia. 3 Biology Department, Faculty of Mathematics and Natural Sciences, University of Sam Ratulangi,Manado, North Sulawesi - Indonesia. Abstract The purpose of this study was to determine the effect of the use of nutmeg flour on the performance of laying hens in grower phase. This study used 18 weeks of grower phase laying hens with total of 100 birds. The treatment was given R0 without nutmeg flour, R1 99.5% Basal Feed + 0.5% Nutmeg flour, R2 99% Basal Feed + 1% Nutmeg flour, R3 98.5% Basal Feed + 1.5% flour nutmeg, and R4 98% basal feed + 2% nutmeg flour. The design used was Completely Randomized Design, followed by Duncan^s test. The results showed that nutmeg flour up to 2% in the ration of laying hens in the grower phase had significant (P <0.01) effect on chicken weight, ration consumption, blood cholesterol, HDL and blood LDL, but gave the same results ( P > 0.05) to ration conversion. The use of nutmeg flour up to level of 2% gave good performance to grower phase laying hens. Keywords: Please Jnutmeg flour, performance grower phase, laying henust Try to Submit This Sample Abstract Share Link | Plain Format | Corresponding Author (Jein Rinny Leke)

85	Animal Production	ABS-133
Comparative performance of growth and carcass traits of indigenous and crossbred (Dorper x Indigenous) Thin-Tailed Sheep Amrih Prasetyo, Slamet Diah Folkandari, Sri Purwanti Badan Riset dan Inovasi Nasional (BRIN) Abstract An experiment was conducted to evaluate growth and carcass traits of indigenous (Thin-Tailed Sheep) [B2] and crossbred (Dorper x B2) [B4] lambs under different feeding regimens. The feeding regimens constituted feeding silages ad libtum supplemented with 150 g/head/day concentrate mix [D1] and silages adlibtum supplemented 350 g/head/day concentrate mix [D2]. The experiment was arranged as a 2 x 2 factorial (2 breeds and 2 levels of nutrition) and laid out completely at random. Thin-Tailed Sheep [B2] lambs had the highest (P < 0.01) TDMI (90.0 + 1.4), g DM/kg W0.75 compared with B4. Lambs fed D2 had higher TDMI (P < 0.0001), TDMI per metabolic body weight (P < 0.01) than lambs fed D1. Dorper x Thin-Tailed Sheep [B4] had greater average daily weight gain (68.4 + 4.1 g), empty body weight, hot (12.9 + 0.5) and cold carcass weight (12.6 + 0.5 kg) than did B2. However, weight loss after chilling was higher(3.2 + 0.3%) in pure Thin-Tailed Sheep compared with rest of lamb breeds. This study leads to the conclusion that crossing B2 with Dorper improved feed utilization, growth rate and carcass parameters. Keywords: Carcass characteristics, Crossbred lambs, Feed intake, Indigenous Share Link | Plain Format | Corresponding Author (Amrih Prasetyo)

86	Animal Production	ABS-146
Meat Sensory Quality of Laying Hens Fed Drinking Water Containing Pineapple Peel Juice Wildan Baihaqi Isra (a*), Iman Rahayu Hidayati Soesanto (a), Tuti Suryati (a) a) Department of Animal Production and Technology, Faculty of Animal Science, IPB University. Jl. Raya Dramaga, Babakan, Kec. Dramaga, Kabupaten Bogor, Jawa Barat 16680, Indonesia *wildanbaihaqiisra[at]apps.ipb.ac.id Abstract This study aimed to evaluate the effects of pineapple peel juice in drinking water on the snsory quality of laying hen meats. A total of 36 laying hens in the end of production period were used in this study divided into 4 treatments and 3 replicates with 3 hens per replicate treatment. The treatment given was the addition of pineapple peel juice with a concentration of 0%, 15%, 18% and 21% in drinking water for 14 days. The experimental design used was a completely randomized design (CRD). Parameters observed were hedonic test and hedonic quality properties which includes color, aroma, texture and taste. The collected data were analyzed using Kruskall-Wallis non-parametric test and Tukey^s further test. The results showed that the addition pineapple peel juice in the drinking water with a maximum concentration of 21% had a significantly better effect (P < 0.05) on the organoleptic value of meat of culled laying hens. As higher concentration of pineapple peel juice in drinking water makes the meat of culled laying hens softer Keywords: Culled laying hens, meat quality, organoleptic Share Link | Plain Format | Corresponding Author (Wildan Baihaqi Isra)

87	Animal Production	ABS-164
Study of the Implementation of Good Dairy Farming Practice (GDFP) for Dairy Goat Farms in Banyumas Regency, Central Java Yusuf Subagyo*, Hermawan Setyo Widodo, Afduha Nurus Samsi, Merryafinola Ifani, Annistia Rahmadian Ulfah, dan Rizak Tiara Yusan animal science fakulty, jenderal soedirman university Abstract The purpose of this study was to examine the implementation of Good Dairy Farming Practices (GDFP) for smallholder dairy goat farms in Banyumas district. GDFP is a standard guideline for producing good quality milk and an efficient production system. Respondents for this research were breeders of Ettawah Peranakan (PE) goats at the PE Goat Development Center in Banyumas district, namely Gumelar sub-district. Samples were taken from all groups of breeders in four (4) villages or groups in the sub-district, 10 farmers each, namely: Pegumas, Bondo Mertani, Satoguno, and Tunas Mukti. Data collection was carried out based on structured interviews and observations of 40 farmers, on the six most important aspects of GDFP, namely: A) seed and reproduction, B) feed and drinking water management, C) processing, D) cages and equipment, E) livestock health, and F) livestock welfare. Each aspect has 5 - 9 questions and the score is 1 - 4. The results of the study produce the average aspect scores as follows: A is 2.18 - 3.18, B is 2.56 - 2.86, C is 1.86 - 2.41, D is 2.45 - 2.95, E is 2.43 - 3.03, and F is 3.08 - 3.60. The mean value of all GDFP aspects of smallholder dairy goat farming in Banyumas district is 2.80 with a range of 2.17 - 3.57. It can be concluded that the GDFP of people^s dairy goat farms in Banyumas district is quite good. Keywords: GDFP, Milk quality, Production system, People^s Dairy Goats Share Link | Plain Format | Corresponding Author (Yusuf Subagyo)

88	Animal Reproduction	ABS-142
The Effect of Aromatase Blocker on Male Reproduction R Amalia, C.M.Airin, A. Budiyanto, P. Astuti 1 Postgraduate Student. Faculty of Veterinary Medicine, Universitas Gadjah Mada, Indonesia. 2 Department of Physiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Indonesia. Abstract Aromatase inhibitors play a significant role in a variety of physiological functions, including reproduction. Aromatase is a naturally occurring mechanism within the body that converts testosterone to estradiol. Obviously, sustained testosterone levels are essential for male animals, so they must be maintained. Consequently, aromatase blockers can be used to inhibit the aromatization process. Aromatase inhibitors can increase testosterone levels. Despite the fact that this therapy has been extensively adopted due to its low risk and absence of down-regulation, dosing at a certain age must still be considered. Keywords: aromatase blocker, natural aromatase blocker, down-regulation, estradiol Share Link | Plain Format | Corresponding Author (Reski Amalia)

89	Animal Reproduction	ABS-149
The Influence of Individual and Ejaculation Factor to The Fresh Semen Quality of Ongole Crossbred Bull Dian Ratnawati1,2,a, Gatot Ciptadi2, Sri Rahayu3 dan Trinil Susilawati2 1National Research and Innovation Agency, Research Center for Animal Husbandry, Cibinong, Bogor, Indonesia 2Brawijaya University, Faculty of Animal Husbandry, 65145, Malang, Indonesia 3Brawijaya University, Faculty of Mathematics and Natural Science, 65145, Malang, Indonesia Abstract Many factors affect the quality of bull fresh semen, including genetics, feed, environment, stress, age, individual and ejaculation. Nevertheless, the study about influence of individual factors and ejaculation to fresh semen quality is still limited. This study aims to examine the influence of individual factors and ejaculation on fresh semen of Ongole Crossbred bull. This research used three active individual bulls and collected fresh semen 21 times. Observation of semen quality was done at ejaculation 1 and 2.. Fresh semen quality was observed including volume, pH, mass movement, concentration, viability, abnormality, and motility of spermatozoa. Each bull has its own individual uniqueness, which is influenced by genetic and environmental factors. This condition affects to the function of reproductive organs, which can lead to different seminal plasma compositions that affect to the quality of fresh semen. Individual factor influences to the quality of fresh semen (volume, concentration, motility, all parameters of motility, viability and abnormalities of spermatozoa) of OC bull. Likewise, the ejaculation factor influences to the fresh semen quality (volume, concentration, mass movement, VCL, VSL, VAP) of fresh OC cattle. Keywords: ejaculation, fresh semen quality, individual Share Link | Plain Format | Corresponding Author (Dian Ratnawati)

90	Animal Reproduction	ABS-151
Role of PDC-109 (BSP1) As A Specific Protein Seminal Plasma in Regulating Bull Fertility Rasyidah Mappanganro (a,b), Herry Sonjaya (c*), Hasbi Hasbi (c), Sudirman Baco(c) a) Department of Animal Science, Faculty of Science and Technology, Universitas Islam Negeri Alauddin Makassar, 92113, Indonesia b) Department of Animal Science, Doctoral Study Program, Faculty of Animal Science, Hasanuddin University, Makassar, 90245, Indonesia c) Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, 90245, Indonesia * sonjayaherry[at]gmail.com Abstract This review explores the potential role of PDC-109 (binder sperm protein 1) in regulating bull fertility. PDC-109 is a specific protein found in seminal plasma that has been shown to play a crucial role in sperm function and fertilization in several mammalian species. In bulls, PDC-109 is believed to regulate sperm capacitation, motility, and binding to the oocyte. Recent studies have suggested that PDC-109 may also play a role in the regulation of the immune response in the female reproductive tract, thereby facilitating successful fertilization and early embryo development. Despite the growing body of evidence regarding the potential role of PDC-109 in regulating bovine fertility, much remains unknown about the specific mechanisms involved. Further research is needed to fully elucidate the functions of PDC-109 and its implications for male reproductive health. In conclusion, PDC-109 is a promising candidate for further investigation as a regulator of bovine fertility. The findings of this literature review suggest that PDC-109 may play a crucial role in several aspects of male reproductive function, including sperm capacitation, motility, and binding to the oocyte. However, more research is needed to fully understand the mechanisms involved and the potential applications of PDC-109 in the management of infertility in bulls. Keywords: BSP1- Bull Fertility- PDC-109- Seminal Plasma Share Link | Plain Format | Corresponding Author (Rasyidah Mappanganro)

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